Note: This site is for reviewing legacy plan of work data from 2007-2011. If you are looking for the current plan of work interface, visit pow.nmsu.edu.

Impact Report

For plan KA 703. Nutrition Education and Behavior (Curry County)
Date October 27, 2010, 4:17 pm
For Objective Short-term Show short-term objectives
Impact Report The Annual Extension Holiday Showcase, “The Stockings were Hung”, was presented three times to approximately 389 people. A segment of this program targeted “Holiday Food Safety” and “Healthy Eating Tips”. The participants acknowledged that it is important at this time of the year to be reminded of food safety and healthy eating tips. 40% replied that they will make a conscious effort to utilize the information provided. Agent developed a program called “Berries, From Farm to Table”. This program provided information on harvest, storage, how to use, how to freeze, common facts and recipes for berries. The county agriculture agent presented information on how to plant and maintain berry plants. This program was presented as a leader training, which in turn was given to approximately 145 people. It was also given to 28 Clovis School cafeteria employees. A program was presented to the Mothers of Preschoolers on how to improve their general health and ways to encourage their families to eat healthy. We ended the program with making “Quick Mixes”. There were 29 ladies that attended this program. “Food Preservation” information was distributed to approximately 50 adults and youth. The information included: recommended equipment, proper methods used to water bath and pressure can and emphasized food safety. Some of the participants had canned before but wanted a refresher course and updated information. For some of the others it was a first time experience in food preservation. Testing of pressure canning gauges was also available. People commented that using these home preservation skills, they will be able to provide fresh quality food products to their family. Diabetics and the Holidays were presented to 28 people at the Hartley House and to walk-in clientele at the Extension Office. Information included: Making Healthy Food Choices, Reading Labels, Revising Recipes, Holiday Meal Planning, Exercise and Portion Distortion. The clientele that received this information responded that this information should help them and/or family members during the holidays. Home economist, agriculture agent along with two staff members, prepared fresh vegetables on the grill at the local Farmer’s Market. Customers from Farmer’s Market were able to observe and taste. Various vendors participated by donating vegetables and the county extension office distributed information on food preservation, food safety, how to cook various fruits and vegetables and shopping tips and safe storage of fresh fruits and vegetables. This project increased the visibility of Cooperative Extension and encourages customers to buy products from vendors. Consumers continually commented “I didn’t know that it was this easy to grill vegetables”. Approximately 50% of the people tried at least one vegetable they had not eaten prior to that day. Evaluations, along with conversations during these programs showed over 50% of the participants planned to make one or more of the following changes: use MyPyramid and Nutrition Facts Labels to make food choices and plan meals, control portion sizes, lower sugar and fat intake, and implement new food preparation and meal planning techniques. Along with using proper food handling techniques to increase food safety, increase fruit and vegetable in their diets and increase physical activity. This agent also aided the Extension Program Assistant in preparing nutrition programs for 238 youth in area schools. These programs target MyPyramid and the importance of eating a well balanced diet, proper exercise and healthy snack choices. ICAN In Curry County, the ICAN program has one Nutrition Educator that teaches many hands-on learning lessons which include; basic nutrition, healthy food choices, reading food labels, meal planning, food preparation, food safety and food budgeting. The Home Economist provides training and advice to the ICAN Nutrition Educator as needed. This year, 2,321 people have attended ICAN nutrition classes with 223 youth and 25 adult graduating. The programs were conducted at Hartley House, Adult Drug Court, WIC, Summer Meal Sites, Women’s Wellness, Clovis Housing, Mother’s Day Out, Baxter Center, Childcare Center, ENMR and ERMSH, along with the following schools: Melrose, Lincoln Jackson, Texico, Grady, Bella Vista and Highland. 82% of the participants reported knowledge gained on programs given, and 20% of the participants stated they definitely will make changes.